If nothing else, just because of these two songs, they were sung famously by both of them in different eras.

Therefore, this scene is also very legendary. It is unprecedented for the two to be on the same stage under such circumstances.

The anchor called it the famous scene of "a diva meets a diva".

Think about it, this program has such an effect, let alone the ordinary Japanese viewers in front of the TV.

When Ning Weimin and Tan Palace employees read this report, they all felt a great joy from it that they did not feel at the scene yesterday.

Ning Weimin believed it from the bottom of his heart, as long as he saw Fuji TV's soft advertisement today.

Even if the Japanese viewers in front of the TV can't remember the name of Ginza Danmiya, it doesn't matter.

Because they will at least be deeply impressed by the newly opened Chinese restaurant with palace cuisine in Ginza.

that's enough!

In fact, this is indeed the case.

I am afraid that it is precisely because of the effective publicity of these media that they have played a role in increasing traffic and adding fuel to the flames.

Starting from noon on the next day, the number of customers visiting Ginza Dannomiya Restaurant increased at an obviously noticeable rate.

Even though the opening day was a weekend, we only received a dozen customers that night, and the turnover was less than 200,000 yen.

On the second day of opening, there were already customers coming here.

A total of more than 60 people were received at noon and evening, and the turnover reached 900,000 yen.

This does not include the guests who called to reserve seats for tomorrow and the day after.

So not surprisingly, there was a significant increase on the third day.

The number of guests throughout the day exceeded 100, and the turnover nearly doubled again, reaching 1.5 million yen.

Ning Weimin clearly felt that Japanese people were flocking to Chinese palace cuisine, a gimmick that was rich in cultural heritage and delicious food.

If this trend continues, I'm afraid the restaurant will be full in less than a month.

In that case, the restaurant can achieve tens of millions of yen in sales in just one day.

That’s three to four billion a month, which is equivalent to two million U.S. dollars, which is quite enough.

Although currently worldwide, the profit margin of Michelin restaurants is generally only about 20%.

But because Ning Weimin took advantage of the labor costs and the house was his own, he had the final say on the rent.

He has extremely strong control over costs and can almost bring Ginza Danmiya's profit to around 50%.

This is equivalent to earning less than one million US dollars a month.

Even if he pays taxes to the Japanese government, he can still leave 7 to 8 million US dollars a year for Dan Palace, which is as much as ten domestic Dan Palace stores.

Why can't it work?

Too much work!

If this were not huge profits, then others would really not be able to survive.

And the key point is that Tan Palace is not just a waste of fame, and it is not just a gimmick of a palace dish to deceive people here.

The chefs at Danmiya are really talented. If you pick any one of them, they will be the masters of Chinese food in this part of Japan.

Not to mention that some people are still "two-door", capable of both Chinese and French food.

The skills of these chefs are definitely worthy of Tan Palace's expensive charges, so no one who has ever visited thinks this is a shady restaurant.

I highly approve of all aspects of Tan Gong Restaurant, and it is natural to keep repeat customers.

Although service is indeed the biggest shortcoming of Ginza Danmiya at present.

The Japanese hired by Ning Weimin still lacked professional training.

Even if everyone tries their best and is extremely polite, it is inevitable that they will be careless and lack vision, resulting in non-subjective omissions.

But this flaw can be covered up by the decoration of the Altar Palace alone.

You know, Japanese guests will basically be attracted by the unique gadgets that Ning Weimin brought from China.

What's more, the various large and small utensils in the restaurant are not cheap.

The tableware is all beautiful, plates, bowls, high-end porcelain from China or Japan, and even silverware.

The cups are all made of expensive Edo Kiriko, and even the silver cans used to hold the napkins have the words Ginza Danmiya printed on them.

The pushcart is made in France, and what is placed on each dining table is not flowers, but precious Chinese flowers.

To put it bluntly, the museum-like design makes the entire restaurant feel like a cultural salon.

The more artistic people are and the more they like history and culture, the more they will like the special atmosphere here.

So since the guests' attention is focused on these things, no one will care too much about the waiters' low level and lack of tact.

What's more, the dishes at Tan Palace are really addictive to the taste buds.

Shandong cuisine includes braised fish fillets, hibiscus chicken fillets, stir-fried diced chicken in sauce, smooth pork belly, stir-fried shrimps, sweet and sour pork belly, shredded bananas, seafood crispy rice balls, glass balls, fried eight pieces, sweet-scented osmanthus meat, and cherry meat.

, peach blossoms.

Sichuan cuisine includes twice-cooked pork, Mapo tofu, couple's lung slices, Kung Pao chicken, and fish-flavored shredded pork.

Vegetarian Liu's vegetarian assorted vegetables, vegetarian chicken.

There are also two kinds of barbecue: pine needle roast chicken and hanging oven roast duck. These are the dishes with the highest repurchase rate among customers and the most acceptable.

Basically I will order these when I come here for the first time.

Although Ning Weimin asked his subordinates to speak first to customers.

They were informed in advance that the Sichuan food was different from the local Japanese food and was spicier, which made some fearful guests retreat.

But the Japanese who have really eaten it will definitely find it difficult to climb out after stepping into it.

It is inevitable to feel embarrassed and numb from the heat.

But no one complained about the bad taste, and more drinks were sold because of it, making people addicted.

When these people come back next time, they still pay back their orders. They usually know how to enjoy the excitement and watch the embarrassment of their companions.

Therefore, Ning Weimin also experienced the joy of training customers.

I just tried to fry the tip of the liver, burst into three kinds, three non-sticky ones, and dry croquettes.

These dishes that Japanese people are not familiar with and dare not try are served as tribute dishes.

It turns out that Japanese tongues are also human tongues, and they can also appreciate the wonders of these dishes.

Like many customers, they immediately reacted that Tan Gong's fried pork liver was so delicious.

It is more tender and elastic than the leek and pork liver they usually eat, and it has no bitter taste. I asked if it is a special high-end material.

In fact, it’s not the materials that are high-end, but the craftsmanship!

Pork liver is a dish that needs to be carefully controlled. If it is cooked for a long time, it will be stale, and if it is cooked for a short time, it will be raw. It must be just right to be delicious.

Here in Japan, chefs who fry pork liver every day are not even qualified to cook in the capital.

Of course, this also proves that Ning Weimin's Ginza Tan Palace still has huge room for growth in profits.

Because the Japanese haven’t had time to try sea cucumbers, bird’s nests, abalone wings, etc.
Chapter completed!